Bulldogs Update

I have been really bad about posting the bulldog's cookies each week, but with all that was going on I barely had time to get the cookies made let alone write up posts to go with them, so I am giving you the last of their cookies now, and will start working on the backlog.

This is what I made for the bulldogs for the last playoff game they were in - they were playing 2-3 games a week at this point so I was short on time between games. Also supplies for baking was running out in the house, and as I was leaving a couple days later on vacation, grocery shopping was the last thing on my mind. I had tried this with a couple of leftover egg roll wrappers the last time I made egg rolls, and they got great reviews.

Apple Rolls

Ingredients:
1 pkg egg roll wrappers
3-4 apples (use a tarter apple such as Granny Smith)
Brown sugar
Cinnamon
Water
Oil for deepfrying

Directions:
1. Peal and core the apples, cut each apple into 12-16 slices. You want the slices to be no more than 1/2 and inch wide on the widest side.
2. Take one egg roll wrapper, and place an apple slice near one of the corners. Sprinkle with brown sugar and cinnamon - tarter apples will need a little more sugar, so go with what you like. Top with another apple slice.

3. Fold the bottom corner over the apples, fold in side corners and roll up like an egg roll. Wet the top corner so it will seal.
4. Repeat until you run out of egg roll wrappers.
5. Deep fry the rolls in oil at about 375F until the wrappers are golden. Drain, let cool slightly and enjoy.
Note: they will become soft if stored too long - so just give them a quick cook in the oven to crisp them up again (375-400F for 5-10min).


Reviews:
These were a huge hit, I got more comments on them than any of the others cookies from through the season. One player stated that they were his all time favorite. One warning that O noticed (he has had them twice now) is to make sure you don't overcook them or the apples will be soft. Not a problem if you don't mind soft apples, but he says they are better with apples that are still holding their shape a bit.

Bulldogs:
Alright, the Bulldogs got into their divisional playoffs in first place. Sadly they were unable to make it to the finals.

Butterscotch Chocolate Chip Cookie Bars

I had some butterscotch chips in the cupboard to use, and what better way to use them than feeding them to the hockey team? The bars worked so well for them last week that I decided to do a bar again (well that and it takes so much less time to bake when I am in a hurry.)

I looked for butterscotch bars and decided to try the Nestle TollHouse version of Butterscotch Brownies (although they were really just like cookie dough), and decided to add some chocolate to it.

Butterscotch Chocolate Chip Cookie Bars
Ingredients:
2 ½ cups flour
1 tsp baking powder
1 cup margarine softened
1 ¾ cup packed brown sugar
1 tbsp vanilla
2 large eggs
2/3 to ¾ package of butterscotch chips
1 cup chocolate chips

Directions:
1. In a bowl cream the margarine/butter, then cream in the sugar, eggs and vanilla.
2. Mix the flour and baking powder together, then slowly add to the sugar/butter mixture.
3. Fold in ¾ of chips (both butterscotch and chocolate). Spread the batter into a 9x13 baking pan (I lined mine with parchment paper).
4. Sprinkle the remaining chips on top of the batter.
5. Bake at 350F for 25 to 35 minutes (30 min was a bit too long in my oven, they will be soft in the middle at the end, but set).
6. Cool on a wire rack, and cut into squares.

Reviews:
These were tasty, especially if you like butterscotch or chocolate chip cookies. I actually had members of the Bulldogs stopping to thank me for them this week and tell me they really liked them. The goalie said they were a little heavy for before the game, but he couldn’t stop eating them! I would say that it is a good review anytime someone makes themselves sick because they were couldn’t stop eating it.

The Score:
The Bulldogs beat the Gators 4-2 and are now in second place in their division! Hopefully they keep up the good work, as playoffs are only about a month away.

Peanut Butter Fudgey Brownies

This week the Bulldogs had a late game (10:45 pm start time, nice right?), and so I thought I had tons of time on Saturday to figure out something. Turns out I got a lot busier than I thought that day, and when I realized we would be leaving for the game in 3 hours, I still hadn’t even thought of anything to make. A quick look in my cupboard revealed a bag of peanut butter chipits, hmm what to do with those? I decided on brownies, as I needed it to get done quickly and cool so I could get them to the game, and still had to make some supper.

Fudgey Brownies with Peanut Butter
Ingredients:
1 cup margarine
2 cups brown sugar
2 eggs
2 tsp vanilla
2/3 cup cocoa powder
1 cup all purpose flour
peanut butter chipits (I used ½ a package but would up that to ¾, do what you like)

Directions:
1.In a medium saucepan melt the margarine and remove from heat. Stir in the brown sugar until smooth.
2.Add in the eggs and vanilla once the mixture has cooled so it will not cook the eggs.
3.Stir in the cocoa powder and all purpose flour until just combined. Fold in the peanut butter chipits.
4.Pour into a 9x 13 inch pan ( I line mine with parchment paper)
5.Bake at 350F for 25 minutes, cool on a wire rack.
6.Enjoy!

Reviews:
The boys loved these brownies (and I must admit that I stole a few before they made it to the locker room). The peanut butter cuts the sweetness of the brownie just the right amount, and what goes together better than peanut butter and chocolate? When asked what they wanted next week, I was told these brownies (or the oreo cookies). Too bad for them that isn’t happening, I can’t have these things around too often!

The Game:
They won 10-4 against the Canadians! Way to go boys! They play again Saturday evening, and hopefully I will have post up a little quicker this time.

Chocolate Chip Cardamom Cookies

First let me let me apologize for the lack of pictures, my camera batteries were dead and then all the cookies were done before they were charged. Also the last week has been terribly busy, so i apologize that this post is a week late.

I love cardamom and usually only get it in cookies around Christmas time. I had a craving for it this week, but didn’t want to make fattigmen or anything like that. I had seen some recipes for Cardamom Chocolate pots, and figured if it went well with chocolate, it should go well in chocolate chip cookies.

Cardamom Chocolate Chip Cookies:

Ingredients:
1 cup margerine or butter
1 cup brown sugar
½ cup white sugar
2 egg
1 ½ tsp vanilla
1 tsp baking soda
2 cups all purpose flour
½ to 1 tsp ground cardamom (if it is fresh, you will need only ½, use 1 for preground, or if you really like the flavour!)
Chocolate chips.

Directions:
1.Cream the butter until it is light and fluffy, then cream in the sugar, followed by the egg and vanilla.
2.Mix the baking soda, flour and cardamom together. Add to the butter mixtures and mix until combined. Fold in the chocolate chips.
3.Using a teaspoon drop cookies onto a cookie sheet and bake at 350F for 10 to 12 minutes.
4.Cool on a wire rack.
5.Enjoy

Reviews:
So I made a half batch with cardamom and a half batch without. I loved the cookies with the cardamom in them and could tell the difference. O thought they were okay, but isn’t a big fan of cardamom so he mostly went for the regular. He could tell which were the cardamom cookies, as he would take a bite then give them to me and get himself a new one!

However the hockey boys could not tell the difference between the two batches. My theory is they weren’t really trying. No complaints on either batch though, and I will be making these again.

All right Game time:
I know I missed last week as I was away – well the boys won sans cookies! Way to go! As for this week, the game ended in a 2-2 tie after 3 periods and one round (5 players) of shootout. They then ran out of ice time and had to leave the game as a tie.

(As this post is a week late, this weeks post will be up soon!)

Oreo Cakesters - Bulldogs

The bulldogs played midweek (Wednesday at 10:30pm!) this week. Sadly after their last game they had requested the soft oreo like cookies that I will sometimes make, and our my brother in law's favorite cookies. These are really tasty cookies, and come together very quickly.

I have previously posted these cookies, so it sadly wasn't a new or fun cookie for the boys this week.

However the cookies were a hit (I had very little doubt on that point) and no leftovers found their way home.

Bulldogs: The boy's lost the game this week by one goal after coming back from being behind by 3 goals.

Next week's cookies: I am really not sure yet, and as O and I will be gone that weekend, I don't know if I will be sending them cookies.

Cranberry Cookies - Bulldogs

It was Bulldog Cookie time again, and I needed to get rid of some cranberries and cranberry sauce from my fridge/freezer. Cranberries go well in cookies right? I am sure they do, so I decided to try and put some cookies together the sauce – the boys are so good about eating just about anything I put in front of them.

I am sorry, but somehow I didn't get a picture of these adorable cookies when they were done baking , but I did get a couple of prep pictures (sorry about the bad quality, the light in my place is worse than usual lately)

Let me just say this – these cookies smelled heavenly when baking!

Ingredients

1/2 cup butter, softened
2/3 cup white sugar
1 eggs
½ teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup of cranberry sauce

Extra Cranberry Sauce (note: I used all homemade cranberry sauce, but I am sure canned will work.)


Directions:

1.Cream the butter until light, then add in the sugar and continue creaming until light and fluffy (3-5 min).
2.Add the egg, cranberry sauce and vanilla and mix until well combined.
3.Add the baking powder and salt to the flour and add it to the butter mixture until combined.
4.Using teaspoons or a small cookie scoop, portion out the dough. Flatten each piece of dough and place a small amount of sauce in the middle.

Wrap the dough around the sauce


Form a ball, and roll the ball in a little sugar


Note: You can also spread sauce onto one flat cookie and top with another, and pinch the edges together to make a flat cookie.
5. Bake at 350 for 8-9 minutes, let cool on the sheet for 1 minute before removing to a wire rack.



Reviews:
I loved the smell and pretty light pink of these cookies – they were adorable. The little dark spots were some of the sauce was peaking through made the look a little like a jelly donut.

The cookies were good without the filling in them, but most people agreed it needed a little more. Instead of mixing extra sauce into the cookies I used it as a filling. Other suggestions I need to dry were adding white chocolate or craisins. The sauce I used was made with orange juice so it had a hint of orange and some people thought it could use a little more.

The Bulldogs loved the cookies, and a few commented that they reminded them of holiday dinners.

Game Recap:
Bulldogs won 6-5 at their late night game. #13 got a hat trick - woo hoo! It was a tight game and after pulling ahead early, the game became tied in the 3rd remained that way until a shorthanded goal by #13 put them back in the lead with only a couple minutes left in the game.

They boys play again on the 27th.

Bulldogs - Soft Ginger Cookies

The Bulldogs have had another game and they had requested ginger after the last game. I knew there was some molasses in my cupboard so I figured this would be no problem.

I know that O prefers a nice soft cookie, so after a quick search I found a recipe on all recipes. I didn’t change the recipe much, but what I did is posted below.

Soft Ginger cookie (makes about 3 doz cookies)

Ingredients:
2 ¼ cups all purpose flour (+ 2 tbsp, may not be needed)
2 ½ tsp ginger
1 tsp baking soda
¾ tsp cinnamon
½ tsp ground cloves
dash of salt
¾ cup soft margarine
1 cup white sugar
1 egg
1 tbsp water (warm)
¼ cup molasses (dark cooking molasses)
2 tbsp white sugar

Directions:
1. Mix the four, ginger, baking soda, cinnamon, cloves and salt together and set aside.
2. In a bowl cream the margarine and sugar. Once it is “fluffy” add in the egg, followed by the molasses. Use the warm water to rinse the molasses from the measuring cup into the mix.
3. Slowly mix in the flour mixture. If it is still really sticky (mine was, I think due to a large egg) slowly add in the 2 tbsp of flour.
4. Using teaspoons portion out the dough, roll it into balls and roll in the sugar. Place on a cookie sheet and flatten to ½ to ¼” thickness.
5. Bake at 350F for 8-10 min (mine took about 9 min). Middle should still be soft, but should fall if touched.
6. Let the cookies cool on the cookie sheet for 30 -60 seconds before transferring to a wire rack this will give it a nice light crunch on the outside. Sprinkle a little sugar on top while they are still warm.

Reviews:
O hasn’t been able to stop stealing these, if there is one sitting out when he walks by he has to steal it. I love the little extra sparkle the sprinkle sugar at the end gives them!

I had doubled the recipe, but ended up making smaller cookies than the original and got about 6 doz. cookies. So I now have some unbaked cookies in the freezer. I am looking forward to seeing how they bake up.

Bulldogs:
Sadly this week O had to sit out the game with Bulldogs due to an injury from a game with his other hockey team (that is right folks, he plays on TWO hockey teams for the winter – 8 months). I checked the score of the game and it looks like while they put in a valiant effort, they lost the game with a score of 5-4.

Lemon Slices - Bulldogs

The Bulldogs had their first game of 2010 and it was an interesting game to say the least, but more on that later.

I wanted a more refreshing cookie this time, as we just finished the holidays and I thought people might be a little tired of the holiday cookies and chocolate (I am not, but that is besides the point). Also, I love cookies that I can just slice and bake, so I was excited to try these. I wasn’t as organized this weekend as I should have been (I am going to blame this on the holidays one last time) and ended up baking the cookies only 3 hours before we had to leave – and the recipe said to refigerate overnight, hmmmm. Other adjustments were made, especially to cut down the number of cookies – when the new cookbook said “big batch” the really meant it, with most recipes averaging around 100 cookies!

Lemon Slices (Makes about 4 doz)
Recipe adapted from The Great Christmas Cookie Swap Cookbook - Good Housekeeping

Ingredients
1 large lemon
¾ cup soft butter (unsalted)
½ cup granulated sugar (+ more to decorate)
½ cup powdered sugar
½ tsp vanilla extract
1 tbsp lemon zest (heaping tbsp)
2 tbsp lemon juice ( or juice from ½ large lemon)
2 cups all purpose flour
¼ tsp baking powder
¼ tsp salt

Directions:
1.Cream together the butter and the sugar (both granulated and powdered). Add in the vanilla, lemon zest and lemon juice. Mix until well combined.
2.Combine the flour, baking powder and salt. Mix into the butter mixture.
3.Separate the dough into two balls and shape each ball into a 6 inch log. Wrap each log in saran wrap and freeze for 30 to 45 minutes. Slice each log into ¼” slices (crosswise)

Lay cookies on a tray, sprinkle with a little granulated sugar.
4.Bake at 350F for 12 minutes.

Reviews:
These were a nice cookie, that are a little lighter and have a bit of crisp to them. They boys enjoyed them (especially the goalie) and there were no leftovers.

The Bulldogs:
After 3 periods, 1 overtime period, 1 stick to the face, 1 puck to the face and one fight, the game ended in a tie. They didn’t get the shootout due to time constraints, and the boys think that lemon (while very tasty) isn’t a good pregame cookie. Of course they blame it on the cookies….

Next Bulldog game is Sunday January 10th. They have requested more ginger cookies….

Bulldogs - Cinnamon Bun Cookies

First let me apologize for the lack of the pictures for this post, the Bulldogs had a game on December 27th at 7am, and in my hurry to get cookies made, bags unpacked and find places for all the stuff that made its way back, the picture somehow got overlooked. I knew I wouldn't have a lot of time to bake anything as I was at my Parent's house for the holidays. I decided to try a slice and bake cookie - from the freezer. I made up the dough for these for these a couple weeks ago and had them sitting in my freezer. Then the night of the 26th I took them out, let them soften for about 10 minutes then sliced the log into cookies and baked.

The recipe came from The Recipe Girl, and only made some minor changes.

Freeze and Slice Cinnamon Bun Cookies (made about 3 dozen cookies)

Ingredients:
½ cup powdered sugar
¾ cup unsalted butter
1½ tsp vanilla extract
1½ cups all-purpose flour

1 large egg white
¼ cup packed brown sugar
1½ tsp ground cinnamon

Directions:
1. Prepare the dough by creaming together the sugar, butter and vanilla. Stir in the flour and chill the dough.
2. Once the dough is chilled, roll it out on a surface lightly dusted with powdered sugar to about 9x12 inches (no more than 1/4 inch thick).
3. Lightly whip the egg white with a fork until foamy. Brush it onto the rolled out dough (I didn't use all of the egg white).
4. Mix the brown sugar and cinnamon together then sprinkle and spread on the cookie dough. Roll the dough like you would a cinnamon bun or jelly roll.
5. Wrap the log in the saran wrap and freeze.

When ready to bake:
1. Take the dough out of the freezer and let warm for a couple of minutes (makes cutting the slices easier).
2. Slice the dough into about 1/4 inch slices.
3. Place slices on a cookie sheet and bake at 350F for about 12 minutes until middle is set.
4. Cool on a wire rack.

Reviews:
These were a delicious cookie, and everyone enjoyed them. It was nice the have them so easy to make the night before, and I am tempted to keep a roll or two at all times for surprise company. I didn't make the icing for it and I really don't think the cookies need it.

The Bulldogs:
They won their game, even with a backup of the backup goalie! I can't say more than that, as I stayed at home that morning for some much needed sleep after the holidays!


Read more: http://www.recipegirl.com/2008/12/11/cinnamon-bun-cookies/#ixzz0bClOOjH9

Gingerbread Take Two – Bulldogs

I am still on the hunt for a go to gingerbread recipe, so when I saw this recipe come up on My Kitchen Café, I decided it would be the next one to try. The bulldogs had a game coming up and I wanted to do something fun for them for the last game before Christmas, so I decided to dress up the cookies with the team colours.

I followed the directions for the recipe exactly, and encountered a couple of problems. It is a little difficult to tell when the cookies are actually done, and I ended up overcooking the first batch.

Ingredients:
3 cups flour
¾ cup brown sugar
¾ tsp baking soda
1 tsp cinnamon
1tbsp ground ginger
½ tsp ground cloves
½ tsp salt
¾ cup butter (cut into 12 pieces)
¾ cup molasses
2 tbsp milk

How To:
1.Combine the flour, cinnamon, ginger, cloves, salt and sugar in a bowl of a mixer. Add the pieces of butter and mix until the mixture becomes “sandy” in texture.
2.Add in the molasses and milk and mix until well combined.
3.Place ½ the dough between 2 sheets of parchment paper and rollout to be 1/4” inch thick. Place in the freezer until firm (15 min).
4.Cut out the cookies.
5.Bake at 350F for 8-9 minutes ( no longer than 10 minutes, even if you don’t think they are done) until they are set in the center and barely retains an imprint when touched.
6.Let cool and decorate.


I used a royal icing recipe (1 egg white, 1/8tsp corn starch, 1 ½ cup powdered sugar) to decorate these cookies and wrote on the hard icing with Wilton Food Writers.


The cookie man is wearing a replica of the Bulldog's jersey. I am sorry I couldn't find a picture of anyone wearing their yellow jersey, but it is the same as these black ones, only yellow.



Reviews: These cookies were enjoyed (the ones that were soft and not overcooked) by everyone who tried them, although I am not sure if it was due to the cookie flavour or the more likely culprit of the decorating.

Bulldogs:
The boys loved the jerseys on the cookies ( I have seen a couple pics pop up on facebook already)!

They won their game this morning 5-4! Hopefully they can finish the year with a winning streak. The next game is Dec. 27th at 7 am, which may be a little rough after the indulging of Christmas!

Black Forest Cookies (Bulldogs)

Black Forest Cookies,

I made Black Forest preserves this summer and have been wanting to try using some in some baking, so this week the Bulldogs got Black Forest Cookies using the preserves.

All I knew I wanted for these cookies was rich chocolate cookie, somehow incorporate the preserves and topped with something creamy and light. Basically, I wanted the deliciousness of a Blackforest cake in cookie form.

When I saw these cookies on My Kitchen Café, I thought they looked great as the base for my cookie. I decided on a thumbprint cookie to try the flavor combinations.

Cookie: (makes about 3 to 4 doz)
Ingredients:
2 cups all purpose flour
2/3 cup cocoa powder
1 tsp baking powder
½ tsp baking soda
1/8 tsp salt
¾ cup butter (soft)
1 1/3 cups sugar
2 eggs
2/3 cup sour cream
¾ cup chocolate chips

Black Cherry Preserve (or cherry filling of your choice)

Vanilla Buttercream – I used Billy’s Buttercream from Martha Steward and added a little extra sugar to make it stiffer (recipe below)


Directions:
1.Mix the dry ingredients together and set aside.
2.Cream the butter and the sugar until light. Add the eggs one at a time and beat until well mixed.
3.Add 1/3 of the flour to the butter mixture, followed by ½ the sour cream. Repeat until all the ingredients are incorporated. Fold in the chocolate chips.
4.Drop the cookies onto a baking sheet with teaspoons and bake at 350F for 12-13 minutes, until set.
5.When the cookies come out and are still warm press a whole in the middle of the cookie. Let cookies cool on a wire rack.
6.When cookies are cool, spoon the black cherry preserves or cherries or jerry jam into the middle of the cookie. Top the cookie with vanilla buttercream to cover the cherry filling.


Vanilla Buttercream
1.In a bowl beat ½ cup of butter until it is soft and creamy. Add 1 cup of powdered sugar, followed by ¼ cup of milk and 1 tsp of vanilla. Beat until smooth.
2.Add another 2 cups of powdered sugar and mix. Add up to another cup of powdered sugar, ¼ cup at a time until it is a thick pipe-able consistency.
3.Put in a piping bag, fitted with a wide tip (or a ziplock with the corner cut out) and pipe onto the cookies.

Reviews:
Everyone loved these cookies, and despite fears that they would be too sweet they turned out fine.
The cookies are great on their own as well if you looking for a good chocolate cookie.

The Bulldogs:
Sadly the losing streak is now at 2, as they lost on Saturday morning. The cookies have been unabe to make up for the cold weather and early mornings.

Bulldogs Week 4

FALL BROWNIE PIZZA

The bulldogs played on the weekend ( I know really late update, sorry guys), O was in attendance and that means cookies! I needed a “novembery monster cookie” the included carmel and marshmallow (I made a second cookie with the cornflakes). Well when I think fall I usually think chocolate, nuts and warm comfort food. I had some hazelnuts my Mother in law had sent me that were waiting to be used and thought they would go great with this cookie.

Owen said it looked a lot like a treatsa pizza from Dairy Queen, so that is were the name comes from.

Not a “treatsa-pizza” (makes 1 regular sized pizza cookie)

Ingredients:
½ cup margarine
1 cup brown sugar
1 egg
1 tsp vanilla
2/3 cup flour
¼ tsp baking soda
1/3 cup cocoa powder

½ cup hazelnuts roasted and crushed
2 tbsp caramel sauce
¼ cup mini marshmallows
1/8 cup powdered sugar

Directions
1.Melt the butter in a sauce pan, then add the sugar followed by the egg and vanilla (make sure the butter/sugar is not too hot before adding the egg, or you will cook the egg).
2.Mix in the dry ingredients and spread on a pizza pan to about 1 inch from the edge (the cookie expands as it cooks). I lined my pan with parchment paper and had no problems with sticking.
3.Bake the cookie at 350F for about 15 minutes until set in the middle. Set on a wire rack to cool.
4.Sprinkle chopped hazelnuts on the cookie. Warm the carmel sauce so that it runs easily and drizzle on top of the cookie and nuts.
5.In a microwave safe bowl heat the mini marshmallows for 10 – 20 seconds until melted. Add the powdered sugar to cut the stickyness and then pull and stick to the cookie in strings.
6.Let the toppings set, then cut into the pizza wedges and enjoy!


The second cookie was a little less sugary and sweet and incorporated the cornflakes. I just used a recipe I had found on recipe zaar for what I wanted to make. I boiled the sugar a little too much and cookies got really hard. Other than that though, they were great.

Bulldogs:
Sadly the bulldogs lost 6-5 this week. They played a great game considering they had a 9 person turn out and a couple of injuries during the game. I blame the horrible road conditions and early morning for the low turn out.

Reviews:
Everyone loved and raved about the Pizza cookie, it was a big hit. Sadly the cornflake cookies were not only hard from being a little overcooked, but also from being cold and were difficult eat. Lesson learned.

“Red” Chocolate Cookies

The bulldogs played last night, and that means cookies. I took suggestions this week, as I wasn’t really sure what to do. What I got from the boys on the team was “chocolate something”. When Owen saw this, he suggested trying beet cookies – remembering the beet cake I had made a couple months back.

For this I wanted something with a lot of chocolate flavour, and more of a brownie feel. I found a beet brownie recipe, mixed it up and cooked ½ as brownies to see what they came out like. Then I got down to some modifying of the cookies until I ended up with something I thought I could feed to people.

“Red” Chocolate Cookies – makes 2-3 doz cookies.
Ingredients
¼ cup butter
2 oz chocolate (70 to 80% cocoa)
2 eggs
1 ½ cup brown sugar
½ cup applesauce
½ cup beets
2 ½ cups flour
¼ cup coco powder
¼ tsp nutmeg
½ tsp cinnamon
½ tsp baking powder

Optional Additions
Mini marshmallows
White chocolate chips

Directions:
1.On the stove melt the butter and chocolate together. Let it cool a little while you beat the eggs until they are light and foamy.
2.Add the sugar and vanilla to the eggs, beating before adding the chocolate mixture, applesauce and beets. Beat until well mixed
3.Stir in the flour, spices, baking powder and cocoa powder.
4.Fold in the mini marshmallows and chocolate chips if you so choose.
5.Drop by full teaspoons onto a baking sheet (I lined mine with parchment paper and had no problem with sticking).
6.Bake at 350F for about 10 minutes. Cool on a wire rack.

Reviews:
Both versions of the cookies got great reviews (with the marshmallow and chips, and without), and surprisingly the hockey team seemed to go for the plain ones. Apparently they were a little unsure of the puffed up and cratered marshmallows.

I will say this, there is still a little bit of a beet taste to the cookies. Most people didn’t notice until they were really thinking about it trying to guess what the “secret” ingredient was. However if you are not a fan of beets (like me) and you know it is there, these may not be your favorite cookie.

Bulldogs:
They won the game 9-7, and have a 4 game winning streak! Apparently the cookies are working (riiiiiight).

This week, I asked the boys what cookies they would like next week and got the following instructions:
Novembery
Frosted Flakes
Caramel
Marshallow
“monster” cookies (he didn’t know that this was actually a cookie)

If any of you can come up with a cookie idea that combines those instructions, I would very grateful.

Chewy Apple "crisp" Cookies - Bulldogs Week 2

The bulldogs played on Friday night, and for this week I decided to try my hand at making a recipe of my own without modifying other recipes. I knew I had a bunch of apples that I needed to get rid of and decided to try making a cookie that would be reminiscent of apple crisp. I started tossing things into my mixer and looking for the right consistency. Once I thought I might have it, I would bake up a cookie, test it and then add more as needed. I think we ended up with 4 or 5 versions of this cookie in various stages before I was done.

Apple “Crsip” Cookies – makes about 2 doz depending on cookie size

Ingredients:
½ cup brown sugar
¼ cup butter
¼ cup + ½ cup applesauce
1 egg
1 tsp vanilla
½ cup all purpose flour
½ cup whole wheat flour
¼ tsp baking powder
2-3 tsp cinnamon (depending on how much you like cinnamon)
½ tsp nutmeg
1 sm to med apple chopped
1 sm to med apple grated (just use a cheese grater)
1 ½ cup large flake oats

Directions:
1. Beat the sugar and butter together until fluffly. Add in ¼ cup of apple sauce, egg and vanilla.
2. Add in the flour, cinnamon, nutmeg and baking powder and mix until just mixed.
3. Fold in the Apples, oats and the last ½ cup apple sauce.
4. Spoon with teaspoons onto a baking sheet (I cover mine with parchment paper and they didn’t stick at all), and sprinkle the tops with a touch of brown sugar (1/4tsp ish).
5. Bake at 350 For 12-14 minutes, the cookies with be a bit spongy when done, but will hold their shape when touched.

Reviews:
Oh wow did this ever make the house smell like apples! They smell was great and the cookies packed a great deal of apple flavour into them. Owen did say they tasted a bit like an apple crisp (which is what I was going for, so woo hoo for me). The cookies are super moist and don’t need to be stored in an airtight container which is nice – you can leave them sit out for quite a while.

The boys apparently really enjoyed the cookies and I didn’t end up with any leftovers.

"Those apple pie cookies (worth at least a few goals) were good" Team Captain


Game Score:
The Bulldogs won 6-1 for their game, way to go boys!

Chocolate Cookies with a Twist - Bulldogs Cookies

Alright, I know these sounds gross and weird. Right now many of you are probably wondering were I left my brain before trying this, but seriously they are great. Trust me, I know my chocolate!

Anyways, over the summer, one of the guys on the Bulldogs had mentioned Chocolate Sauerkraut Cake to me after eating one of my other baked goods with veggies in them (chocolate zucchini loaf and chocolate beet cake). I didn’t think much of it until I was reading Cream Puff Murder by Joanne Fluke, and she had a recipe for “Don’t ask, Don’t tell Cookies”. Upon seeing this, I knew what the bulldogs would be getting for cookies. Off course I made some changes (I really didn’t need 8 dozen cookies).

Chocolate Sauerkraut Cookies

¼ cup soft butter
1 ½ cup sugar
2 eggs
1 tsp vanilla
½ cup cocoa powder
½ tsp baking soda
½ cup soured milk (take regular milk and add ~1tsp lemon juice, leave for a minute)
2 ½ cups flour
1 cup drained sauerkraut

Directions:
1. Place the sauerkraut in a colander and rinse, rinse it very well! You should only have a faint smell if any of the brine left when you are done rinsing. Transfer to a cutting board or food processor and finely chop ( you want this to be a very fine chop or you will find large chunks in your cookies).
2. In a bowl beat the butter and sugar together until fluffy. Add the eggs, one a time until well mixed.
3. Mix in the vanilla, cocoa powder and baking soda until well combined.
4. Add ¼ cup of milk and 1 ¼ cups of flour. Allow to mix and add the remaining flour and milk.
5. Measure a packed ½ cup of chopped sauerkraut form step 1 (this should be pretty much all of it) and pat dry with a paper towl (don’t worry about it getting it perfectly dry, you just want to remove some of the water). Add to the chocolate batter and stir.
6. Drop the cookies using teaspoons onto a cookie sheet. (this is a fairly “runny” dough, as far as cookie dough goes). Bake at 350 for about 10-11 minutes. Let cool on the cookie sheet for 1 minute before moving to a wire rack.

These cookies taste pretty much like a cake, and have the same “fluffy” consistency of a cake. O figured they needed a little more flavour, so I added the frosting as suggested by Joanne Fluke (with some modifications).

Mocha Chocolate Frosting
Ingredients:
½ cup chocolate chips
1 cup icing (powdered) sugar
1/6 cup margerine
4 tsp strong coffee

Directions:
1. In a microwave safe bowl melt the chocolate chips with 2 tsp of coffee. (Microwave for 30 seconds, stir, microwave 20 seconds stir, repeat until all chips are melted).
2. Add in the margerine and stir until it is all melted and combined.
3. Add in the icing sugar and stir. This will make a very thick mixture and you may have to add the additional 2 tsp of coffee to thin it out so you can spread it (and it adds a it more of the yummy coffee flavor).
4. Spread on cookies while warm.

This icing is a very fudgy icing, and the way I made it, it hardened on top kind of like a royal icing which allowed me to easily stack the cookies without worrying much about the icing.

Reviews:
The combination of the chocolate cake like cookies and the mild coffee in the icing was great. No one guessed there was sauerkraut in the cookies, and some people didn’t believe it when told. All in all they were a big hit.

The Game Score:
Now for the important bit – they Bulldogs won the game 4-2! (O even managed to score a goal) Way to go Bulldogs.

The Bulldogs next game is November 13th (yes, that is Friday the 13th folks). So look for an update next weekend.

Bulldogs and Cookies

Owen loves hockey - he watches hockey and he plays hockey, on two teams. There is a lot of hockey in our house. One of the teams he plays on is the Bulldogs. This team has somehow gotten it into their heads that they need cookies before the game to win (really I think this is a big excuse to eat cookies). I figured I would get it out of their heads and sent cookies during a losing streak, well they won and have continued to win as I continue to send cookies - this is just a coincidence right?

Well, as I am now sending cookies almost weekly, they have graciously become my guinea pigs for new recipes. This actually works out well, as now I don't have to try and find something to do with a bunch of cookies so I can bake something new, after sending them to hockey I usually only have about a dozen left in the house for the week - perfect.

The reason I am telling all of you this? I am going to start a weekly (or there abouts) update on the cookies I make for the dogs and how they are doing. Should be an interesting season for us all!

I hope you enjoy at least some of the recipes - the guys really are good sports about what I send.

Upcoming Bulldogs update: Chocolate surprise cookies.